In food news this week: Tofu sales skyrocket during the pandemic, as consumers search for affordable meat alternatives by Kristen Hartke via the Washington Post.
In our What’s for Dinner segment, Marisa is having shepherd’s pie. (Here’s that Smitten Kitchen mushroom shepherd’s pie recipe Joy mentioned.)
In our How’d You Make That Segment, Kenji Lopez-Alt inspired Joy to make vegan lasagna/eggplant parm hybrid kind of casserole.
In our wildcard segment, we celebrate the return of The Great British Baking Show.
And in what we’re loving, it’s Noosh chocolate almond butter
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